Scholarlink

<p>The aim of the present work was to apply functional ingredients (FIs) prepared with soybean by-products (okara or expeller) containing <i>L. casei</i> (ATCC 393), as supplements in smoothies based on orange juice or reduced-lactose milk. The processing applied to obtain the FIs increased the dispersion of particles sizes. In general, okara ingredients (OI) presented less solid behaviour, denser powders with higher compressibility than expeller ingredients (EI). Regarding banana smoothies based on orange or milk, the formulations presented a pseudoplastic behaviour, with the orange juice smoothie supplemented with OI showing the highest consistency. In addition, 66–96% of probiotic cells supported in the FIs remained metabolically active when they reached the large intestine. Orange-based smoothies presented the best score on the hedonic scale in a sensory test. Soybean based FIs containing probiotics demonstrated to be a good alternative for supplementing fruit smoothies, enhancing both consumer acceptance and potential health benefits.</p>

错误：搜索内容不能为空，请输入英文关键词
错误：关键词超出字数限制，请精简
高级检索

Application of Supplements Based on Soybean By-products Containing Lacticaseibacillus casei (ATCC®393™) in Fruit Smoothies

  • 期刊论文

  • 发表日期：

    2025年11月11日

查看全文
  • Adriana P. Castellanos-Fuentes,
  • Silvia K. Flores,
  • Marina F. de Escalada Pla

摘要

The aim of the present work was to apply functional ingredients (FIs) prepared with soybean by-products (okara or expeller) containing L. casei (ATCC 393), as supplements in smoothies based on orange juice or reduced-lactose milk. The processing applied to obtain the FIs increased the dispersion of particles sizes. In general, okara ingredients (OI) presented less solid behaviour, denser powders with higher compressibility than expeller ingredients (EI). Regarding banana smoothies based on orange or milk, the formulations presented a pseudoplastic behaviour, with the orange juice smoothie supplemented with OI showing the highest consistency. In addition, 66–96% of probiotic cells supported in the FIs remained metabolically active when they reached the large intestine. Orange-based smoothies presented the best score on the hedonic scale in a sensory test. Soybean based FIs containing probiotics demonstrated to be a good alternative for supplementing fruit smoothies, enhancing both consumer acceptance and potential health benefits.